Salt to taste
3 Large peeled potatoes, halved.
15g root ginger
3 garlic cloves
2 large tomatoes
4 tbls vedgetable oil
1 tsp cumin seeds 1 tsp mustard seeds
1 large onion chopped
1/2 tsp turmeric
2 tsp ground coriander from seed
1 tsp ground cumin
3/4 tsp chilli powder
Bag of spinach
Large handful of chopped coriander
Take a large pan of water and boil the potatoes in salt water until cooked cool and cut into cubes.
Blend the tomatoes, garlic, and garlic together making a paste.
Heat a large non stick pan add a little oil , add the cumin and mustard seeds once the cumin starts to become dark add the onion. Cook for a minute before adding the ginger garlic tomato paste, the ground spices and pinch of salt. Saute gently for a few minutes until the smells start to rise a sign always that the food is cooked.
Add the potatoes remaining tomoato's, spinach and sprinkle with coriander.
Exploring life in the country, foraging free foods from field hedgerow and garden to plate.
Luxury B&B lochearnhead in the loch lomand & trossachs National Park